Moroccan couscous

Instructions

1. In a large saucepan, heat 1 tablespoon (15ml) of olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Stir in the cumin, coriander, cinnamon, and turmeric, and cook for another 1 minute until fragrant.
3. Add the carrots, zucchini, red bell pepper, and chickpeas to the pan. Stir well to coat the vegetables with the spices.
4. Pour in the chicken or vegetable broth and bring to a simmer. Cover and cook for 15 minutes or until the vegetables are tender.
5. Meanwhile, in a large bowl, place the couscous and drizzle with the remaining tablespoon (15ml) of olive oil. Add a pinch of salt and mix well.
6. Pour 2 cups (480ml) of boiling water over the couscous. Cover tightly with a lid or plastic wrap and let it stand for 5 minutes.
7. Fluff the couscous with a fork to separate the grains.
8. Serve the couscous on a large platter, topped with the vegetable stew.
9. Garnish with fresh cilantro or parsley before serving.
10. Season with salt and pepper to taste before serving.